Preheat your oven to 400°F (200°C). Slice the eggplant into ¼-inch thick disks and sprinkle with salt, allowing them to sit for about 15 minutes.

In one bowl, whisk together the egg until frothy. In another bowl, combine breadcrumbs, grated Parmesan, and Italian seasoning, mixing well.

Dip each eggplant slice into the whisked egg, allowing excess to drip off. Then, press the slice into the breadcrumb mixture, coating it thoroughly.

Line a baking sheet with parchment paper and arrange the breaded eggplant cutlets in a single layer. Bake for 15 minutes, then flip and continue baking for another 5–7 minutes until golden brown.

Once baked, remove from the oven and let cool slightly. Serve immediately, garnished with extra Parmesan if desired.